Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
  • A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
  • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/30—Removing undesirable substances, e.g. bitter substances
  • A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Definitions

• oil seeds particularly soybeans
• Typical oil seeds include soybeans, sesame, cotton seed, peanut, rape seed, sunflower seed, and cereal grains such as corn and wheat.
• Typical examples of products prepared from oil seed are flour, meal, and foods, such as bread, made from flour or meal.
• Oil seed food products are highly desirable in dietary protein supplements for many reasons, e.g. they are relatively inexpensive and thus can be made available to persons of low income, and they can be provided in a dry form and therefore can be stored for extended periods without refrigeration.
• soy food products have been limited in use be cause of their characteristic soy taste, sometimes described as a beany taste, which many people find objectionable.
• much research effort has been expended in trying to find a method for reducing or eliminating the characteristic soy taste from soybean food products.
• soybeans be sprouted or subjected to infrared radiation to reduce the soy taste.
• many of the proposed methods have been effective to a degree, they have not solved the problem, and, furthermore, the methods have been complex and expensive.
• This invention relates to a wet process which comprises soaking full fat soybeans or soybean products in alcohol-water mixtures to produce blander, highprotein, low-flatulence products which may be either full-fat or defatted and which exhibit improved functional properties.
• the disadvantages of the prior art are overcome by soaking full fat soybeans or soybean products in alcohol-water mixtures, preferably ethanol-water or isopropanol-water mixtures without the necessity of using heat, pressure or other chemicals. lt has been discovered that by using the process of this invention the entire mechanism of producing undesirable soy flavors is prevented or arrested before these off-flavors are formed.
• alcohol-water mixtures preferably ethanol-water or isopropanol-water mixtures
• the products of this invention are full-fat materials which have a desirable combination of properties not found when other processes are used.
• the products remain as full-fat materials, the enzymes have been deactivated and therefore the product is remarkably bland in taste, the color remains desirably light, and the functionality of the protein is high.
• Toasting or other high temperature means or chemical means of deactivating the enzymes also denature the protein and produce a low functionality in the protein.
• a convenient means for measuring the protein functionality is to determine the Protein Dispersibility Index (PDI) which is fully described in AOCS Method-Ba-l0-65 (American Oil Chemists Society, Champaign, Illinois 1971).
• Products of this invention which are fulLfat whole beans will exhibit a PD! of at least 50%, generally, 5070%.
• the process of this invention has many important advantages other than preventing the development of offflavors, the process is simple, economical and direct. lt maximizes the recovery of proteins from soybeans. lt minimizes loss of the inherent functional properties of proteins which might occur by reason of heat and/or chemicals. lt directly produces soybeans having all of their native fat, higher protein, higher functionality, lower flatulence, and a pleasant taste. This process permits the production of any of the usual forms, e.g. cotyledons, flakes, grits and powders with the same desirable properties, and it can be used to produce a defatted protein concentrate which is improved in functional properties, color, and flavor over similar products available today.
• ethanol and isopropanol are the preferred alcohols in this process
• other water-miscible lower aliphatic alcohols of l-4 carbon atoms such as methanol
• Food grade denaturants such as acetone, ethyl acetate, or benzene can be present in the alcohol although it is preferred to use undenatured alcohol. Mixtures of two or more alcohols are also operable.
• the process of this invention is preferably carried out at ambient temperatures, but higher or lower temperatures, generally from -70C., can be employed to produce different properties in the final products. Higher temperatures cause a greater denaturation of the protein and lower temperatures cause less denaturation of the protein, and therefore temperatures of about 0C. to room temperature are employed when it is desired to produce products of high functionality.
• the relative proportions of alcohol and water can vary from substantially all alcohol and very little water to the opposite extreme of very little alcohol in a large volume of water. It is desirable in many embodiments to employ a greater proportion of alcohol-to-water in the initial soaking steps and a greater proportion of water-to-alcohol in the subsequent soaking steps.
• a highly desirable proportion when soybeans are treated is to employ a volume ratio of 2:1 to l:2 alcohol-to-water in the initial steps and a ratio of 2:1 to all water in the subsequent steps.
• the subsequent steps comprise one or more soakings in water containing no alcohol.
• This embodiment produces products which are lighter in color, more bland, softer in texture, and lower in bulk density than similar products made from processes not including the final water soaking steps.
• a particularly desirable effect which can be achieved by a slight modification of such water soaking steps is to incorporate in the final step or steps a flavoring or a seasoning which will be absorbed or adsorbed by the treated soybean material and retained through subsequent drying.
• a final soaking in salt water produces a salt seasoned substitute for salted peanuts but being considerably more nutritious.
• the soybean starting material should be soaked from about 24 to 48 hours, although longer or shorter soaking periods can be employed depending on the temperature of soaking, the condition of the seeds, the physical nature of the material, and the properties and protein content desired in the final products.
• This process is capable of treating whole soybeans, dehulled soybeans, split or cracked soybeans, or any other form of full-fat soybean materials.
• the normal unmodified pH of the alcohol-water mixture is generally employed, although it can be made slightly acidic or slightly alkaline to produce certain desired properties in the final products.
• chemicals are not included in the soaking liquid of this process.
• chemicals such as sulfurous acid or ascorbic acid can be used to get desired properties in the final products, e.g. better color and better flavor.
• the soybeans can be used without further treatment, they may be dehulled and used as cotyledons, they may be flaked, or they may be ground before or after dehulling.
• the fullfat product whether it be in the form of flakes, grits, or ground material, can be defatted to any desired degree, to make partially-defatted or fully-defatted products.
• This process is operable with any of the usual oilseeds, although soybeans are preferred because of their availability and protein quality.
• oilseeds which can be treated by this process are sesame, cottonseed, peanut, rape seed, sunflower seed, and cereal grains such as wheat and corn.
• EXAMPLE 1 This example illustrates the deactivation of enzymes by the process of this invention.
• a comparison is made among various soy materials which are treated by the process of the present invention to show the activity which remains with respect to the two enzymes lipoxidase and peroxidase.
• One of the comparative materials is a standard commercial product which is soy meal that has been subjected to a solvent extraction treatment with hexane to remove the remaining portions of soy bean oil and not subjected to a further heat treatment of toasting which is sometimes employed to reduce the activity of such enzymes.
• a second comparative material is de-hulled soybeans which have merely been subjected to soaking in water.
• a third comparative material is de-hulled soybeans which have been subjected to the process of the present invention. Since a soaking treatment may remove certain components of the soybeans which are soluble in the soak liquid the results indicate whether the leached out solids are included or not. When such solids are included the way in which it was accomplished was to freeze-dry the entire system of soy material and soak liquid.
• soybeans employed in the last two products of the above tabulation were soaked in ethanol/water (1:1 v/v) mixtures for 48 hours.
• EXAMPLE 2 This example indicates the improvement in flavor of products made by the process of this invention.
• Example 2 Three different types of products somewhat similar to the last three products of Example 1 were tested by a taste panel to evaluate blandness of these products.
• the taste panel comprised of people were asked to compare two samples at one time and to evaluate them on a hedonic scale which gives numerical values of 1 to 9 wherein number 1 is considered the least desirable and number 9 the most desirable. In this instance since bland flavor was the characteristic being tested 9 would be most bland while 1 would be least bland or most flavored.
• the sample which is tasted is a 2% suspension of the product ground to the particle size of a fine flour and suspended in activated carbon treated tap water.
• Product A is a full-fat soybean material which has been subjected to 48 hours of soaking in ethanol/water mixtures as shown in Example 1 following which the soak liquid has been drained from the soybeans, the beans have then been freeze-dried, and finally the beans are ground to the mesh size of a flour.
• Product B is the same as product A except that the soak liquid is not drained from the beans and the entire mixture is freeze-dried and ground to the same mesh size.
• Product C is the same as product A except that the soak liquid is water instead of ethanol/water.
• the concentrate (sample A) was prepared by the process of this invention in that soybeans were soaked in an ethanol/water mixture following which the cotyledons were flaked Sample Weight percentage separated material A None B 9.3 C l0.0
• soy protein concentrates were employed in an oil and water system comprising the following:
• EXAMPLE 4 Four hundred grams of one variety of soybeans were soaked in ethanol-water (E/W) mixtures (1:1 v/v) at room temperature. No shaking was used and the beansto-liquid ratio used was 1:8 (gms beans: ml liquid). At the end of 24 hours, the liquid was drained, fresh E/W added and the soaked beans were dehulled, while being submerged in liquid. The dehulled cotyledons were ground in the presence of E/W in a Waring blender and freeze-dried.
• E/W ethanol-water
• the above protein content on a moisture-free and fatfree basis is 64.9%.
• the product also exhibited a flatulence of 34.0%, compared to 100% for dehulled and hexane defatted soy meal.
• PDl is an abbreviation for protein dispersibility index which is a well-known term in the protein industry describing the fraction of total protein which can be dispersed in water at its inherent pH.
• fatted material contained 70.4% protein (moisture-free basis) with 44% PB].
• EXAMPLE 7 Twelve hundred grams of soybeans were soaked at room temperature for 72 hours. The ethanol-water mixtures for soaking were changed every 24 hours, the details of which are:
• EXAMPLE 8 Five hundred grams of dehulled, split (half) soybeans (no moisture or heat was used during the dehulling) were soaked for 48 hours in ethanol-water mixture. The conditions of soaking and further processing were the same as those described in Example No. 4, except that in this particular case, the dehulling operation after soaking was not necessary.
• the yield of full-fat material (51.3% protein and 24.7% fat on a moisture-free basis) was 78% and the final defatted material contained 75.4% protein (moisture-free basis) with 55% PD]. Both the full-fat and defatted materials were found to be at least as bland in flavor as the corresponding materials produced by soaking the whole soybeans.
• EXAMPLE 6 Twelve hundred grams of soybeans were soaked for 48 hours at room temperature. The beans-to-liquids (ethanol/water 1:1) ratio used was 1:8. Fresh soaking liquids in same ratio after draining old liquids were used for 24 hours. Mechanical shaking was used throughout the soaking period.
• the liquids were sepa rated and difficult-to-soak beans (about 02-05% which were readily apparent) were screened out.
• the soaked beans were spread and dried for about 15 minutes (at room temperature) and then machinedehulled.
• the dehulled beans were then partially dried (90100F) and flaked.
• the dried full-fat flakes were then hexane-extracted (50C), desolventized and finely ground.
• the final deabove were obtained whether the soaking medium was ethanol-water or methanol-water.
• Example 9 The process of Example 8 was repeated employing dehulled cracked soybeans and using isopropanol in place of ethanol. The full-fat product recovered from the process was judged to be more bland and lighter in color than the product of Example 8. The other properties of the product were substantially the same.
• EXAMPLE 10 The process of Example 4 was repeated with the modification that a second period of soaking of 24 hours was added to the end of the first period and employing fresh E/W for the second period. This process was employed to treat whole soybeans, and dehulled cracked soybeans. The process was repeatedly employing isopropanol/water in place of ethanol/water. 1n
• the process of producing a soybean material having the combined properties of bland flavor, high protein content with high protein dispersibiiity index, high fat content, and low flatulence comprising soaking a full-fat soybean material in a liquid mixture of at least one aliphatic alcohol of 1-4 carbon atoms and water in a volume ratio of not more than 2:l alcohol: water at a temperature of -70C and for a time at least sufficient for said liquid mixture to penetrate all of the soybean material, separating the soaking liquid from the soybean material, and recovering a soybean material 10 containing substantially all of the fat in the original untreated soybean material.
• soybean material is a whole soybean which is dehulled subsequent to soaking.
• soybean material is a full-fat dehulled cracked soybean.
• liquid is a mixture of water with at least one alcohol selected from the group consisting of methanol, ethanol and isopropanol.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Biochemistry (AREA)
• Molecular Biology (AREA)
• Beans For Foods Or Fodder (AREA)
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Citations (8)

• 1973
  • 1973-04-02 US US345969A patent/US3925569A/en not_active Expired - Lifetime
  • 1973-04-16 GB GB1821273A patent/GB1375534A/en not_active Expired
  • 1973-04-19 FR FR7314382A patent/FR2181008B3/fr not_active Expired

Patent Citations (8)

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